The next time I make this I will probably double the crumbs inside and add a layer of apples that have been dusted with cinnamon sugar. It seems like very a nice recipe for fall so I better get cracking. I will also make it in a bigger pan because as-is, the recipe overflowed from my 9 inch loaf pan into the bottom of my oven. It was messy, for me, but came out delicious. Like most yogurt cakes, it is much better the next day.
Cinnamon Coffee Cake With Crumb Topping
Cake Ingredients:
1 1/2 cups cake flour
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 sticks (12 tbsp) unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup dark brown sugar
3 eggs, room temperature
1 1/4 cups full fat Greek vanilla yogurt
Crumb Topping Ingredients:
1/4 cup light brown sugar
1/4 cup all purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp kosher salt
1/2 stick (4 tbsp) unsalted butter, cold and cut into tiny pieces
1 - 2 hours prior to making this cake, make sure you place the butter
and eggs on the counter and bring them to room temperature.
1. Preheat the oven to 350ºF. Grease the pan and set to the side.
2. In a large bowl, sift the flours, baking powder, baking soda, and salt. Set to the side.
3. In the bowl of a stand mixer cream the butter and sugars with the paddle
attachment until light and fluffy on low-medium speed. This should take
roughly 5 minutes. Once the butter is creamed, scrape down the sides of
the bowl with a spatula.
4. With the stand mixer set to low, add the eggs one at a time. Add the yogurt, and mix until combined. Slowly add the flour and mix until the ingredients have become
moistened. Turn off the stand mixer, and continue to mix the batter with
a spatula, folding a couple of times, making sure not to over combine.
The ingredients should be well moistened, with no visible signs of
flour.
5. Spread half of the cake batter into the loaf pan.
6. In a small bowl, add the brown sugar, flour, cinnamon, cloves, and salt. Combine with a wire whisk. Cut the cold butter into small cubes. Add the butter to the flour mixture and work in using your fingers. You should have tiny pea size pieces of butter remaining throughout the sugar.
Crumble half of the mixture into the pan. Pour the remaining batter on top, and then top with the rest of the crumb.
7. Place the pan into the oven on the middle rack and bake for 60 minutes
or until a tooth pick inserted comes out clean. Remove from the oven and
let cool for 30 minutes. Remove the loaf from the pan and let cool on a
wire wrack for one hour.
